Synthesis and potential applications of starch nanoparticles derived from Colocasia
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
In the present study the properties of raw starch derived from Colocasia were modified by
preparing its nanoparticles in order to enhance its functional properties. The method of acid
hydrolysis was used to prepare the starch nanoparticles using H2SO4 at concentration of 3.0 M
for 7 days. Characterizations including morphology, pasting properties, functional properties,
thermal properties, color, viscosity and storage studies of Colocasia starch nanoparticles were
carried out. The minimum average particle size ranged from 400-500 nm. The pasting
properties of the Colocasia starch nanoparticles were different from raw starch. Water
absorption index, water solubility index and swelling power were significantly higher for
Colocasia starch nanoparticles. Analyzing the thermal properties, it was inferred that the
degree of gelatinization (DG) was improved in Colocasia starch nanoparticles. The Colocasia
starch nanoparticles were stored for four months in order to check the storage properties. The
moisture content, free fatty acids and water activity of the acid hydrolyzed starch remained
under the safe limits during the storage period of 4 months. The starch nanoparticles prepared
by acid hydrolysis method were used as emulsion stabilizer in the preparation of muffins at
levels ranging from 0, 3, 6, 9 and 12 %. The prepared muffins were analyzed for quality
attributes, color and texture and sensory of muffins. Modified acid hydrolyzed Colocasia
starch was found to be acceptable at 6% level on the basis of internal and external scoring of
muffins as well as the sensory score.
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Citation
Maninder Singh (2021). Synthesis and potential applications of starch nanoparticles derived from Colocasia (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.